Light Fruitcake Ii
Delight your holiday table with **Light Fruitcake II**, a modern twist on the classic festive dessert! This moist and flavorful fruitcake features a delicate balance of coarsely chopped dried fruits—think luscious raisins, tart cranberries, and sweet cherries—alongside crunchy mixed nuts like pecans and almonds. Bright citrus notes from orange and lemon zest elevate each bite, while an optional splash of brandy adds a warm, indulgent aroma. Unlike dense traditional fruitcakes, this lighter version is tender and perfectly spiced, thanks to its buttery, vanilla-infused batter. Prepared in just 20 minutes and baked until golden, it offers a beautifully festive centerpiece that’s great for gifting or enjoying with tea. Serve your fruitcake slices as-is or pair with a dollop of whipped cream for an extra-special treat! Loving the idea? Prep yours ahead of time to let the flavors melt together—the wait is so worth it!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 3 large Eggs
- 1 teaspoons Pure vanilla extract
- 0.5 cups Milk
- 2 cups Dried fruit (e.g., raisins, cranberries, apricots, cherries), coarsely chopped
- 1 cups Mixed nuts (e.g., almonds, pecans, walnuts), coarsely chopped
- 1 tablespoon Orange zest
- 1 teaspoon Lemon zest
- 0.25 cups Brandy (optional, for soaking)
Instructions
Preheat your oven to 325°F (165°C). Grease and line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until incorporated. Be careful not to overmix.
Fold in the dried fruits, nuts, orange zest, and lemon zest until evenly distributed.
If desired, stir in the brandy for extra flavor.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Let the fruitcake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Wrap the cooled fruitcake tightly in plastic wrap. For best flavor, allow it to sit for at least 24 hours before serving.
Slice and enjoy as a festive treat, or store tightly wrapped at room temperature for up to 5 days.
Nutrition Facts
Calories |
5013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.7 g | 291% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 670.6 g | 244% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 404.5 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 590 mg | 45% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3473 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
